Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill offers a delightful fusion of flavors that will satisfy your taste buds while providing a nourishing meal. This dish features tender chicken and sun-dried tomatoes enveloped in a rich and creamy sauce, making it perfect for a quick weeknight dinner or a special gathering. Packed with protein and topped with fresh dill, this recipe not only pleases the palate but also supports a balanced diet, ensuring your meal is both enjoyable and nutritious.
Why make this Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill recipe
- Protein-rich: With shredded chicken and heavy cream, this recipe provides a satisfying amount of protein, making it a fulfilling meal.
- Quick prep: This dish can be prepared in about 30 minutes, which is ideal for busy evenings.
- Meal-prep friendly: Make it ahead of time and simply reheat when you’re ready to enjoy it.
- Kid-approved: The creamy sauce and mild flavors make it an instant hit with kids and adults alike.
- Budget-friendly: Using everyday ingredients, this meal is easy on the wallet.
"A delicious blend of flavors that even my picky eaters loved! I’ll definitely be making this again." – Jamie, satisfied customer.
How to make Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill
Making this creamy chicken and sun-dried tomato spaghetti is a straightforward process that requires just a few kitchen tools and ingredients. Gather a large pot for the pasta, a skillet for the sauce, and some measuring cups and spoons to ensure your portions are perfect. You’ll be whisking together the rich cream, tangy sun-dried tomatoes, and tender chicken to create a meal that practically cooks itself. For more inspiring healthy recipes, check out our bold refreshing southwest chicken salad.
Ingredients
- 8 oz spaghetti
- 1 cup cooked chicken, shredded
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Olive oil
When preparing this Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill, feel free to substitute whole wheat or gluten-free spaghetti for a slightly healthier alternative. Additionally, you can use cream cheese instead of parmesan for a different flavor profile.
Directions
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in sun-dried tomatoes and shredded chicken, cooking until heated through.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add parmesan cheese and fresh dill, mixing until the cheese has melted.
- Season with salt and pepper to taste.
- Toss cooked spaghetti in the sauce until well coated.
- Serve warm, garnished with additional dill if desired.
To enhance your meal prep even further, consider pairing this dish with our healthy egg sandwich.
How to serve Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill
This creamy chicken and sun-dried tomato spaghetti can be beautifully plated with a sprinkle of extra parmesan and a few fresh dill sprigs for garnish. For a complete meal, serve it alongside a crisp green salad or steamed vegetables. For a touch of extra flavor, drizzle a bit of balsamic vinaigrette over your salad. Additionally, if you’re tracking your nutritional intake, this dish offers a healthy balance of proteins and fats.
How to store
To store leftovers, place your creamy chicken and sun-dried tomato spaghetti in an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you’d like to freeze it, place it in freezer-safe containers, where it will keep for up to 3 months. When ready to consume, simply reheat in the microwave or on the stove over low heat until warmed through. For safe storage timing, see USDA FoodData Central.
Tips to make
- Don’t overcook your pasta: Keeping it al dente will help maintain its texture in the sauce.
- Use low-sodium chicken broth: This helps in controlling the saltiness of the final dish.
- Add vegetables: For extra nutrition, consider adding spinach or broccoli to the sauce.
- Adjust the creaminess: You can reduce the amount of heavy cream if you prefer a lighter sauce.
- Reheat gently: When reheating, do so slowly to prevent the cream from separating.
Variations
- Pasta alternatives: Try it with penne, fettuccine, or zoodles for a lower-carb option.
- Flavor enhancements: Add a pinch of red pepper flakes for a spicy kick or a splash of white wine for depth of flavor.
- Dietary swaps: Substitute the heavy cream with a dairy-free option, such as coconut milk, for a lactose-free dish.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great time-saver and adds rich flavor to your Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill.
How can I make this recipe vegan?
To make a vegan version, use plant-based chicken alternatives, coconut cream instead of heavy cream, nutritional yeast in place of parmesan, and ensure your pasta is egg-free.
Is Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill good for meal prep?
Absolutely! It’s a perfect dish for meal prep, storing well in the fridge and reheating easily.
For more cooking tips and delicious recipes, visit BBC Good Food.
Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill is a fantastic choice for any occasion. We hope you try it and love it as much as we do! Please comment below and share your thoughts or variations you’ve tried!
Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill
Ingredients
Pasta and Main Ingredients
- 8 oz spaghetti
- 1 cup cooked chicken, shredded Rotisserie chicken can be used.
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
- 1/2 cup chicken broth Use low-sodium for less salt.
- 2 cloves garlic, minced
- 1/2 cup parmesan cheese, grated Cream cheese can be used for a different flavor.
- 2 tablespoons fresh dill, chopped Additional dill for garnishing.
- Salt and pepper to taste
- Olive oil For sautéing.
Instructions
Cooking Pasta
- Cook the spaghetti according to package directions. Drain and set aside.
Preparing the Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in sun-dried tomatoes and shredded chicken, cooking until heated through.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add parmesan cheese and fresh dill, mixing until the cheese has melted.
- Season with salt and pepper to taste.
- Toss cooked spaghetti in the sauce until well coated.
Serving
- Serve warm, garnished with additional dill if desired.